Title: Broccoli with garlic sauce
Categories: Vegetable
Yield: 4 Servings
1 lg Bunch broccoli
1/4 c Water
2 ts Cornstarch
3 tb Ketchup
1 tb Dark soy sauce
1 tb Sugar
2 ts Dry sherry
1 ts Rice vinegar or distilled
-white vinegar
Vegetable broth
1/3 c Sliced scallions
3 Dried chili peppers;
-crumbled
2 ts Minced fresh ginger
3 Cloves garlic; minced
2 c Diced tofu
Here is a good recipe I found in a cookbook that I said I didn't
like and gave away and then decided I did like it. Luckily, it is
still in print.
Seperate the broccoli florets from the main stalk. Pell the stalk to
remove the tough outer skin. Slice the stalk into 1/4 inch pieces.
Rinse and drain the flortets and sliced stalk; set aside.
In a small bowl, stir together the water and cornstarch until
smooth. Stir in the ketchup, soy sauce, sugar, sherry and vinegar;
set aside.
In a wok or large skillet, heat some broth over high heat. Add the
scallion, chili peppers, ginger, and garlic; cook stirring, 30
seconds. Add the borccoli and cook, stirring, until the broccoli is
tender-crisp.
Stir in the tofu and sauce, and cook, stirring , until the sauce has
thickened and the tofu is heated through. Serves 4.
(The original recipe comes from the Wholesome Harvest and the
nutritional counts on it before replacing the o*l with broth were 257
cal and 14.9g of fat)